Scrumptious Seafood Linguine

Scrumptious Seafood Linguine

Jenni Lawson 0

"If you love seafood and pasta, you will love this dish! It is so easy to make that I make it at least once a month."

Ingredients 30 m {{adjustedServings}} servings 582 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 699 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
  2. Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
  3. Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
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Reviews 60

  1. 73 Ratings


We just made this tonight and it was a fantastic dish! I made a couple changes though. I used half and half instead of cream and added a bit of white wine while cooking. I also had uncooked shrimp and fresh mushrooms that I sauted with the garlic. This is defiantly a recipe I will use again.


Excellent!! I tried to save a few calories by using margarine in place of butter and half & half in place of heavy whipping cream. I wanted a little color in the dish, so I added one bunch of fresh chopped parsley to the garlic when cooking. We love garlic so I used 6 cloves of garlic and chopped them in the food processor with the parsley. Don't use the parmesan in the green can EVER... fresh grated parmesan adds so much flavor it's worth the extra money. The directions say to cook the pasta first but I always prep pasta last... I don't like to leave it sitting while I prepare the sauce. A trick for pasta is to return it to the pot after you drain it and let it cook just a minute, the sauce adheres better to the noodle. This was an easy and delicious recipe. Thanks Jenni!


As good as it is fattening, and it's very fattening! Do note: The longer the sauce warms, the thicker it gets. So if you prefer your sauce on the thinner side, dish it up quickly. I used one half -- 1/2 and 1/2 and 1/2 cream, in an attempt to thin the sauce, but it was still very thick. This one is easy and highly recommended.